Twice Baked Mashed Potatoes
These twice baked mashed potatoes are ultra creamy and packed with flavor from sour cream, cream cheese, and cheddar. Baked twice for a crispy golden top and a soft, fluffy interior — perfect for holidays or a hearty dinner side.
Ingredients
- 4 large Russet potatoes
- 4 tablespoons unsalted butter softened
- ½ cup sour cream
- ¼ cup cream cheese softened
- ½ cup shredded cheddar cheese
- ¼ cup milk or heavy cream
- 2 tablespoons chopped chives
- Salt and pepper to taste
- Optional: crispy bacon bits paprika, garlic powder, green onions
Instructions
- Preheat oven to 400°F (200°C). Wash, pierce, and bake the potatoes for 45–60 minutes until soft.Let the potatoes cool slightly. Slice off the tops and scoop out the flesh, keeping the skins intact.In a mixing bowl, mash the potato flesh with butter, sour cream, cream cheese, milk, salt, and pepper.Fold in cheddar, chives, and optional bacon bits. Mix until smooth and creamy.Spoon the mixture back into the potato skins. Top with extra cheese or paprika.Bake again at 375°F (190°C) for 15–20 minutes until tops are golden and slightly crispy.Serve hot, garnished with chives or additional toppings as desired.
Notes
- For a vegetarian version, skip the bacon.
- You can prepare the potatoes a day in advance and store in the fridge.
- Reheat covered in the oven at 350°F for 20 minutes before serving.
- Substitute with vegan butter and cheese for a dairy-free option.